Food Allergies

3. Food Allergies A food intolerance, such as gluten or lactose intolerance, is a metabolic response when one cannot digest a food component that involves the immune system. True Incorrect. A food intolerance is when one cannot digest a food component, but it does NOT involve the immune system. Next Question

4. Food Allergies A food intolerance, such as gluten or lactose intolerance, is a metabolic response when one cannot digest a food component that involves the immune system. False Correct! A food intolerance is when one cannot digest a food component, but it does NOT involve the immune system. Next Question

5. Food Allergies Food intolerances are life threatening. True False

6. Food Allergies Food intolerances are life threatening. True Incorrect. Food intolerances are not life threatening but can be very uncomfortable. Next Question

7. Food Allergies Food intolerances are life threatening. False Correct! Food intolerances are not life threatening but can be very uncomfortable. Next Question

8. Food Allergies Food allergies are when one�s immune system cannot tolerate an allergen (an offending food component, usually a protein) when consumed. True False

9. Food Allergies Food allergies are when one�s immune system cannot tolerate an allergen (an offending food component, usually a protein) when consumed. True Correct! One�s immune system is affected when an allergy is present. Next Question

10. Food Allergies Food allergies are when one�s immune system cannot tolerate an allergen (an offending food component, usually a protein) when consumed. False Incorrect. This statement is true. One�s immune system is affected when an allergy is present. Next Question

11. Food Allergies Examples of tree nuts are: walnuts, almonds, cashews, pistachios and peanuts. True False

12. Food Allergies Examples of tree nuts are: walnuts, almonds, cashews, pistachios and peanuts. True Incorrect! Peanuts are a legume, not a tree nut, as it is grown in the ground and dug up. Tree nuts (walnuts, almonds, cashews, pistachios and other nuts) are grown on trees. Next Question

13. Food Allergies Examples of tree nuts are: walnuts, almonds, cashews, pistachios and peanuts. False Correct! Peanuts are a legume, not a tree nut, as it is grown in the ground and dug up. Tree nuts (walnuts, almonds, cashews, pistachios and other nuts) are grown on trees. Next Question

14. Food Allergies Which of the following are not common allergens? Fish and shellfish Strawberries and tomatoes Peanuts, tree nuts and shellfish

15. Food Allergies Which of the following are not common allergens? Fish and shellfish Incorrect. Strawberries and tomatoes are not common allergens. Ninety percent of individuals with allergies must avoid one or more of the following allergens: Milk, egg, fish, shellfish, peanuts, tree nuts, soy and/or wheat. Next Question

16. Food Allergies Which of the following are not common allergens? Strawberries and tomatoes Correct! Strawberries and tomatoes are not common allergens. Ninety percent of individuals with allergies must avoid one or more of the following allergens: Milk, egg, fish, shellfish, peanuts, tree nuts, soy and/or wheat. Next Question

17. Food Allergies Which of the following are not common allergens? Peanuts, tree nuts and shellfish Incorrect. Strawberries and tomatoes are not common allergens. Ninety percent of individuals with allergies must avoid one or more of the following allergens: Milk, egg, fish, shellfish, peanuts, tree nuts, soy and/or wheat. Next Question

18. Food Allergies If someone is allergic to peanuts, just one peanut will not cause a severe reaction. True False

19. Food Allergies If someone is allergic to peanuts, just one peanut will not cause a severe reaction. True Incorrect. For individuals with food allergies, a little amount, even 1/100th of a peanut, can cause an allergic reaction. Even foods manufactured on the same equipment that process peanuts may give a peanut allergic individual a reaction. Next Question

20. Food Allergies If someone is allergic to peanuts, just one peanut will not cause a severe reaction. False Correct! For individuals with food allergies, a little amount, even 1/100th of a peanut, can cause an allergic reaction. Even foods manufactured on the same equipment that process peanuts may give a peanut allergic individual a reaction. Next Question

21. Food Allergies Symptoms that occur in an allergy reaction can be one or more of the following: Hives, rash, tingling of the mouth or throat, abdominal cramps, vomiting, diarrhea, swelling of the face or tongue, or difficulty breathing. True False

22. Food Allergies Food allergy symptoms can include one or more of the following: Hives, rash, tingling of the mouth or throat, abdominal cramps, vomiting, diarrhea, swelling of the face or tongue, or difficulty breathing. True Correct! These are all symptoms of a food allergy reaction. Next Question

23. Food Allergies Food allergy symptoms can include one or more of the following: Hives, rash, tingling of the mouth or throat, abdominal cramps, vomiting, diarrhea, swelling of the face or tongue, or difficulty breathing. False Incorrect. This statement is true. Next Question

24. Food Allergies If four people are allergic to shellfish, they will have the same symptoms. True False

25. Food Allergies If four people are allergic to shellfish, they will have the same symptoms. True Incorrect. People with the same food allergy may have different reactions. One may get an upset stomach, another may get hives, one may get a swollen lip and one may have the throat close up, have difficulty breathing and/or lose consciousness. Next Question

26. Food Allergies If four people are allergic to shellfish, they will have the same symptoms. False Correct! People with the same food allergy may have different reactions. One may get an upset stomach, another may get hives and one may have the throat close up, have difficulty breathing and/or may even lose consciousness. Next Question

27. Food Allergies An individual can get a reaction in this time frame after consuming an allergen. Seconds to two hours Two to four hours Six to eight hours later

28. Food Allergies An individual can get a reaction in this time frame after consuming an allergen. Seconds to two hours Correct! One out of three anaphylaxis victims experience recurrence of symptoms up to 8 hours later. Next Question

29. Food Allergies An individual can get a reaction in this time frame after consuming an allergen. Two to four hours Incorrect. An individual can get a reaction in seconds or up to two hours later. One out of three anaphylaxis victims experience recurrence of symptoms up to 8 hours later. Next Question

30. Food Allergies An individual can get a reaction in this time frame after consuming an allergen. Six to eight hours later Incorrect. An individual can get a reaction in seconds or up to two hours later. One out of three anaphylaxis victims experience recurrence of symptoms up to 8 hours later. Next Question

31. Food Allergies Anaphylaxis is the sudden onset of severe respiratory symptoms such as the throat closing up immediately. True False

32. Food Allergies Anaphylaxis is the sudden onset of severe respiratory symptoms such as the throat closing up immediately. True Correct! Next Question

33. Food Allergies Anaphylaxis is the sudden onset of severe respiratory symptoms such as the throat closing up immediately. False Incorrect. This is a true statement. Next Question

34. Food Allergies Individuals with severe food allergies carry an Epi-pen�, an auto injector which contains: Caffeine Epinephrine Gingko

35. Food Allergies Individuals with severe food allergies carry an Epi-pen�, an auto injector which contains: Caffeine Incorrect. Epi-pens� contain epinephrine. When one has a severe allergic reaction, the epinephrine helps to relax the lung muscles to improve breathing, stimulates the heart beat and works to reverse hives and swelling. Epi-pens� are prescribed and it is the responsibility of the student to carry it with them at all times on campus. Next Question

36. Food Allergies Individuals with severe food allergies carry an Epi-pen�, an auto injector which contains: Epinephrine Correct! When one has a severe allergic reaction, the epinephrine helps to relax the lung muscles to improve breathing, stimulates the heart beat and works to reverse hives and swelling. Epi-pens� are prescribed and it is the responsibility of the student to carry it with them at all times on campus. Next Question

37. Food Allergies Individuals with severe food allergies carry an Epi-pen�, an auto injector which contains this. Gingko Incorrect. Epi-pens� contain epinephrine. When one has a severe allergic reaction, the epinephrine helps to relax the lung muscles to improve breathing, stimulates the heart beat and works to reverse hives and swelling. Epi-pens� are prescribed and it is the responsibility of the student to carry it with them at all times on campus. Next Question

38. Food Allergies Food allergies can be fatal. True False

39. Food Allergies Food allergies can be fatal. True Correct! In Fall 2006, a 16 year old in Agawam, MA died because he ate something that looked like a peanut free treat, but never asked to look at the ingredients. In 2005, a 15 year old girl who was allergic to peanuts died after kissing her boyfriend who had recently eaten peanut butter. There are 30,000 emergency room visits from food allergy reactions and 150-200 deaths annually. Next Slide

40. Food Allergies Food allergies can be fatal. False Incorrect. In Fall 2006, a 16 year old in Agawam, MA died because he ate something that looked like a peanut free treat, but never asked to look at the ingredients. In 2005, a 15 year old girl who was allergic to peanuts died after kissing her boyfriend who had recently eaten peanut butter. There are 30,000 emergency room visits for food allergy reactions and 150-200 deaths annually. Next Slide

41. Food Allergies If you have a friend that has food allergies, please remember the following: Learn what food(s) they must avoid Ask what symptoms they get if they consume the allergen Ask what you can do to help if they have a reaction Next Slide

42. Food Allergies If you have a friend that has food allergies, please remember the following: Read labels Wash your hands after eating, especially if it is an allergen your friend must avoid if you are hanging out with them Don�t pressure your friend to trying new foods especially if you�re not sure it is safe for him/her Don�t exclude a friend from activities because of the food allergy Next Slide

43. Food Allergies You can help all students with food allergies in the dining commons by: Only using one serving utensil for each menu item. If there is no serving utensil, then ask a staff member for one. For example, don�t use the same knife for jelly if it was in the peanut butter. Being careful when taking items from the buffet/salad bar so food from one container does not drop into another container. Next Slide

44. Food Allergy Web Sites Food Allergies News for Teens Entering College http://www.faanteen.org/ Food Allergy and Anaphylaxis Alliance http://www.foodallergyalliance.org Food Allergy and Anaphylaxis Network http://www.foodallergy.org Food Allergy Alert! Receive recalls via e-mail USDA Food and Drug Administration FDA Consumer http://vm.cfsan.fda.gov/~dms/wh-alrg1.html Next slide

45. Food Allergies � Hidden Ingredients Click the allergen to see hidden ingredients:

46. Peanut Allergies A peanut is neither a nut nor a pea. Peanuts grow from the ground and are actually considered legumes (beans). Peanuts are not the same as tree nuts (walnuts, almonds, cashews, pistachios, etc.) Be careful to distinguish between a peanut allergy and a tree nut allergy. Peanut allergies are one of the most potentially dangerous food allergies. Peanut proteins are often found in unexpected food sources, including Asian foods, candy, chili, soups, baked goods, marzipan, and other sweets. Some individuals may also develop a reaction simply by inhaling the aroma of peanuts. Next Slide

47. Peanut Allergies Remember to prevent cross-contamination by thoroughly cleaning counters, utensils, equipment and pans that have been used in preparing and cooking peanuts or foods containing peanuts. Soy nut butter may be substituted for peanut butter, but some individuals may have to avoid both since they are legumes. Most chocolate bars and chocolates contain peanuts or traces of peanuts or tree nuts. Safe source of chocolate: www.vermontnutfree.com Watch out for the following when reading ingredient lists and labels on food packages. If you or someone you know has a peanut allergy, please keep in mind that the ingredients on the next slide is not a complete list. Next Slide

48. Peanut Allergies: Hidden Ingredients Arachis oil Ground nuts, ground peanuts Imitation walnuts or almonds Mixed nuts* Mixed nut butters Nut butters* Nut extracts* Nut flavorings* Peanuts Peanut butter Peanut butter chips Peanut extract Peanut flavoring* Peanut flour Peanut oil Ground nut oil Peanut syrup Satay sauce*

49. Peanut Oil Most commercial oils such as peanut oil are highly refined (hot solvent extraction process), which removes the protein from the product. Since it is the protein in allergenic foods that triggers a food allergy reaction, there is some evidence that suggests that highly refined oils are non-allergenic. However, cold pressed oils and some gourmet oils may contain allergenic proteins. To Hidden Ingredients of Allergens End of Food Allergy Game

50. Tree Nut Allergy Tree nuts are classified as nuts that grow on trees! These include such nuts as walnuts, almonds, cashews, pistachios, etc. Tree nuts are used in many foods, including barbecue sauces, cereals, crackers, salad dressing and ice cream. Artificial nuts can be peanuts that have been de-flavored and re-flavored with a nut, like pecan or walnut. Avoid natural extracts, such as pure almond extract, because they may also trigger allergic reactions. Instead, try imitation or artificial flavored extracts. Most chocolates contain traces of tree nuts or peanuts. Safe source of chocolate: www.vermontnutfree.com If you or someone you know has a tree nut allergy, following is a list of hidden ingredients. Keep in mind that this is not a complete list. Next Slide

51. Tree Nut: Hidden Ingredients Almonds Brazil nuts Cashews Chestnuts Filberts/hazelnuts Gianduja* Hickory nuts Macadamia nuts Marzipan/almond paste Nougat Nu-Nuts � artificial nuts Nut butters (cashew butter) Nut milks (almond milk) Nut oil Nut paste (almond paste) Pecans (Mashuga nuts) Pine nuts Pistachios Pralines Pure almond or other nut extract Walnuts To Hidden Ingredients of Allergens End of Food Allergy Game

52. Wheat Allergy Wheat is a common ingredient in many prepared foods and may be difficult to avoid. Individuals with gluten sensitivity (Celiac disease) need to avoid gluten, the protein in wheat, as well as other grains. Look at ingredient lists for foods containing wheat or gluten. If you have a wheat allergy, please keep in mind that the following is not a complete list. Next Slide

53. Wheat Allergy � Hidden Ingredients Bleached all-purpose flour Bran Bread, bread crumbs Bulgur wheat, Durum wheat Cake and pastry flour Cereal extracts, cereal binder, cereal filler, cereal protein Cracker meal Cream of Wheat � Malt-O-Meal � Couscous Durum Enriched flour, bread flour (white or wheat) Farina Flour, granary flour Gliadin Gluten Grain-based coffee substitutes Graham cracker, graham flour Hydrolyzed protein Hydrolyzed vegetable protein Instant soup stock Modified food starch MSG (Monosodium glutamate) Pasta, noodles Puddings, wheat thickeners Soy sauce Spelt, Triticale

54. Wheat Allergy � Hidden Ingredients Vegetable starch Vitamin E pills (some) Wheat flour and wheat bran Wheat germ, wheat starch Wheat gluten, gluten flour Wheat semolina, semolina flour White (grain) vinegar

55. Substitutions for Wheat Products Rice flour Tapioca flour Cornstarch Potato Starch Flour Soy bean flour Arrowroot Cornmeal Corn flour

56. Egg Allergy Eggs are found in many foods, such as grain products, baked products, custards, ice creams, and frozen yogurts. Eggs may also be used in the processing of foods, such as root beer, some wines, and some coffees. Egg whites are often used to give baked products, such as pretzels, breads, rolls, bagels, pies, and cakes, a shiny outer finish. These egg whites may not be included in the list of ingredients. The following terms indicate the presence of eggs. If you have an egg allergy, please keep in mind that this is not a complete list. Next Slide

57. Egg Allergy � Hidden Ingredients Albumin Apovitellin Batter Cholesterol-free eggs Custard Dried egg Egg, egg glazes Eggnog Egg noodles Egg white solids Egg yolks Globulin Lecithin (could be derived from soy) Livetin Lysozyme Marzipan Mayonnaise Meringue Mouse Ovalbumin Ovamucoid/ovamucin Ovovitellin/vitellin Powdered or liquid eggs Pudding Quiche Simplesse Souffle

58. Egg Substitutions For each egg, try one of the following: 1 packet of plain gelatin mixed with 2 tbsp warm water. Mix into other ingredients immediately before it thickens. 1 tsp. baking powder, 2 tbsp. Vinegar 1 tsp. yeast dissolved in � cup warm water 1 tbsp. apricot puree 1 � tbsp. water, 1� tbsp. cooking oil, & 1 tsp. baking powder Egg Replacer, such as Ener-G� 1/2 tbsp. powder and 2 tbsp. water

59. Milk Allergy Following a milk-free diet can be tricky! Milk and milk products can show up on a label under many different names. Non-dairy may not mean milk free! The term �non-dairy� means that no fresh milk products have been added. The following list may help you identify milk products in a food label, but bear in mind that this is not a complete list.

60. Milk Allergy: Hidden Ingredients Bechamel sauce Butter, butter solids Butter fat Butter flavor Buttermilk Casein Caseinates Cheese (any kind) Cottage cheese Cream Curds Custard Dried milk solids Evaporated milk Ghee Half-and-half High protein flour Ice cream, ice milk Lactate solids Lactoglobulin, lactalbumin Lactose Malted milk Margarine Milk (any kind, except soy) Milk protein Milk solids Non-fat dry milk Nougat Pudding Rennet Sodium casein Sour or whipping cream Whey Yogurt (any kind, except soy)

61. Milk Substitutions Baked goods containing soy, rice or almond milks Cornstarch puddings made with fruit juice Frozen tofu desserts Milk-free margarine (parve), salad dressings (almond milk) Milk-free sherbets, ices and sorbets (Alpine Ice) Milk-free or soy milk shakes Nut, soy or rice milks Soy cheese and soy yogurt Some non-dairy creamers To Hidden Ingredients of Allergens End of Food Allergy Game

62. Soy Allergy Soy is also referred to as soya, soy bean or Glycine max. In the U.S., approximately 79% of all edible oils consumed is soybean oil. It is most commonly used in food manufacturing and food service operations. UMass Dining Services uses soy based pan spray in the majority of the recipes served in the dining commons, so be aware of this and contact the dietitian. If you have a soy allergy, avoid the following ingredients, and keep in mind that this is not a complete list.

63. Soy Allergy: Hidden Ingredients Edamame soy bean Hydrolyzed soy protein Lecithin Miso Modified food starch Natto Shoyu sauce Soy albumin Soy beans (curds, granules) Soy concentrate Soy cheese Soy flour Soy grits Soy meat, soy meal Soy milk, soy ice cream Soy nuts Soy oil Soy protein concentrate Soy protein isolate Soy sauce Soy sprouts Soy yogurt Tamari Tempeh Textured soy protein (TSP) Textured vegetable protein (TVP) Tofu

64. Soy Allergy: Hidden Ingredients The following are label ingredients that may contain the presence of soy protein: Hydrolyzed plant protein Hydrolyzed vegetable protein Natural flavoring Many gluten free products contain soy. Check the label. To Hidden Ingredients of Allergens End of Food Allergy Game

65. Fish/Shellfish Allergy Many people are allergic to fish and shellfish. For some, even smelling the scents from cooking fish can trigger allergic reactions. If you or someone you know has an allergy to fish or shellfish, please use the following list as a guide, but bear in mind that it is not a complete list.

66. Fish/Shellfish Allergy: Hidden Ingredients Albone Clams (cherrystone, littleneck, pismo, quahog) Cockle (periwinkle, sea urchin) Crab Crawfish (crayfish, ecrevisse) Fish oil capsules Fish broth or stock Lobster (langouste, langoustine, coral, tomalley) Mollusks Parvalbumin is the protein in fish that is known to provoke allergic reactions. Mussels Worcestershire sauce (may contain anchovies) Octopus Oysters Prawns Scallops Scampi Shrimp Snail Squid (calamari) Sushi

67. Fish/Shellfish Allergy: Hidden Ingredients The following ingredients may indicate the presence of shellfish protein: Bouillabaisse Fish stock Seafood flavoring (crab or clam extract) Surimi

68. Corn Allergy Corn allergies are difficult to detect. Symptoms may vary from person to person. To find out whether corn is the culprit in your diet, see your physician for a supervised elimination diet. Corn oil contains very little protein, which is the substance that provokes a response. However, some sufferers report problems with corn oil consumption as well. The following are some foods that may contain corn, but keep in mind that it is not a complete list.

69. Corn Allergy: Hidden Ingredients Baking powder* Cereals Confectioner�s (powdered) sugar Corn � ANYTHING! Dextrin or maltodextrin Dextrose, glucose, or fructose Golden syrup (treacle) Glucona delta lactone High-fructose corn syrup Hominy, grits Invert sugar, invert syrup Malt, malt syrup, malt extract Modified food starch (may be corn) Mono- and diglycerides Monosodium glutamate (MSG) Polenta Sorbitol Starch, food starch Sucrose (may derive from corn) Vanilla extract Vegetable oil (may be corn) Xanthan gum Zein (protein from corn, sometimes used in time-released medications)

70. Latex Allergies If sweating occurs, change gloves often when change task or work with new products. If start to sweat in vinyl gloves, gloves have been on too long. From Chef from Unity College, ME with latex allergy 11/05. If using latex balloons for events, discontinue using them or let individual know that they will be used for event. From Dietitian at University of Maine 11/05 Manufacturers may use latex gloves when processing products and may refuse to change to non-latex gloves. From Director of Penn. College of Technology 11/05 If sweating occurs, change gloves often when change task or work with new products. If start to sweat in vinyl gloves, gloves have been on too long. From Chef from Unity College, ME with latex allergy 11/05. If using latex balloons for events, discontinue using them or let individual know that they will be used for event. From Dietitian at University of Maine 11/05 Manufacturers may use latex gloves when processing products and may refuse to change to non-latex gloves. From Director of Penn. College of Technology 11/05

71. Latex Allergies Banana Avocado Chestnut Hazel Nut Kiwi Melons Passion Fruit Fig Tomato Carrot Celery Papaya Potato Pineapple Mango Peach If sweating occurs, change gloves often when change task or work with new products. If start to sweat in vinyl gloves, gloves have been on too long. From Chef from Unity College, ME with latex allergy 11/05. If using latex balloons for events, discontinue using them or let individual know that they will be used for event. From Dietitian at University of Maine 11/05 Manufacturers may use latex gloves when processing products and may refuse to change to non-latex gloves. From Director of Penn. College of Technology 11/05 If sweating occurs, change gloves often when change task or work with new products. If start to sweat in vinyl gloves, gloves have been on too long. From Chef from Unity College, ME with latex allergy 11/05. If using latex balloons for events, discontinue using them or let individual know that they will be used for event. From Dietitian at University of Maine 11/05 Manufacturers may use latex gloves when processing products and may refuse to change to non-latex gloves. From Director of Penn. College of Technology 11/05

72. Food Allergies Thanks for playing! If you have any questions about food allergies, please contact the Dietitian at 413.545.5379. Double click on: Food Allergy and Healthy Eating brochure for more information. Home Game Page